Note: I have come to prefer the thighs (does that make me a thigh lover? Ah, I digress…) because they are easier to mess with. (no itty-bitty bones etc)
3 ½ - 4 qts purified water
2 medium potatoes
1 stalk celery with leaves if possible
1 tsp salt
½ tsp veggie pepper
1 tsp sage
1 tsp marjoram
1 tsp thyme
lots of cloves of garlic
If you want some heat, add ½ tsp red chili peppers
Cut vegetables into big chunks. Combine ingredients in large soup pot; bring to a boil and simmer for 1 ½ hours. Allow to cool 15 minutes. Remove chicken parts from broth and allow to cool. Strain broth and discard (compost; or feed to the dogs) vegetables. Remove meat from bones and discard the gristle parts. Chop remaining meat into 1 inch slices if you wish a more delicate soup.
Now you add chopped potatoes, carrots, celery, and onion. You may wish to add more flavors by adding some salt, pepper, and more of the same herbs as above. (If you wish to add ingredients like broccoli or cauliflower, they should be added at the end or they will tend to become too soft.) The soup will be done in 8 minutes if the vegetables are chopped to ½ inch pieces. When the vegetables are tender, turn off the heat, add the meat and other vegetables and allow to settle for 3 minutes. It is now ready to serve. This makes about 5 - 6 quarts of soup. It is also an economical choice and leftovers are easy to store in quart jars in the refrigerator.
The modern person is greatly deficient in quality essential fatty acids, especially the omega-3 variety. So the three omega-3 rich seeds—flax seed, hemp seed, and chia seed—can benefit most people. Almonds also are beneficial sources of nutrition, and a unique nut because they—similar to the omega-3 seeds but unlike the vast majority of other nuts and seeds—do not greatly contribute to ”damp-heat” [damp-heat, a term from Chinese medicine, can indicate a moist infected area with signs of inflammation; this is how the overgrowth of yeast and fungi infection—-that displaces beneficial bacteria—-manifests in 95% of people in the developed world. This overwhelming marjority of people in advanced societies have devastated their microbiomes with antibiotics, birth control pills, overconsumption of sweets, and with the use of certain drugs].
Another unique seed that most folks do well with is roasted pumpkin seeds. And finally, coconut that is whole, shredded or in the form of flour is often a healthful addition to the diet. Coconut oil can help overcome yeast/fungi overgrowth and is richly supplied in every form of coconut except coconut water. From my studies in areas where coconut oil has been used for centuries, the isolated oil functions best in conjunction with another form of the unrefined coconut (e.g., shredded coconut or chunks of coconut meat) in the same meal.
→ Roots and tubers
We are learning by means of the newest carbon dating technologies that ancient cave people and hunter gatherers had diets composed of 50% or more carbohydrate. Wild meat consumption averaged between 5 and 17% of the diet. Berries also occupied approximately 17% of the diet, about the same as the upper level of meat consumption. And most of the remainder of foods were roots and tubers or other carbohydrate sources such as wild honey directly from the hive. Roots and tubers seem to aggravate the yeast/fungi syndrome less than grains and legumes but contain far less amino acids, fatty acids, minerals, and polysaccharides. Examples include:
→ Meats such as fowl, buffalo, beef, lamb, and certain fish
Note that meats and dairy products, though basically sweet, also manifest a Yin component (heavy, rich, and cloying) and if overdone in the diet, can work against our emphasis on Yang, upward surging foods. Thus, to navigate the warmer Yang seasons, we limit animal product intake at least somewhat, especially when intent on a spring or summer cleansing protocol.
Virtually all vegetables, particularly when raw, juiced, fermented, or lightly cooked, tend to cleanse the effects of excessive animal product consumption. Fish are among the healthiest animal foods because of their rich omega-3 fatty acid content. Low-mercury types include wild Alaskan salmon, mackerel, sardine, and herring.
In addition, other than berries, lemon, and lime, modern, highly hybridized fruits can be overly sweet for some individuals and may act in the body like the ultra-sweet flavors.
Thus most people would be wise to notice how they do with fruits and curtail their use if consumption causes low blood sugar (shakiness, weakness, tiredness, nervousness, ungroundedness) or bloating.
So to attune to the upsurges of spring with the sweet flavors that stabilize the Yang experience, one may complement any of the traditional sweet foods on the list with foods that represent springtime, such as sprouts, fresh green shoots, and the micro-greens that are becoming popular rejuvenative foods. Traditional springtime plants include morel mushrooms, asparagus, strawberries, fiddleheads, scallions, and artichokes. And there are a number of other food dimensions to consider, which are emphasized in the “Spring Awakening” article that follows.
The seed spices fennel, dill, anise, caraway, black pepper, oregano, and fenugreek plus turmeric and rosemary are all moderately pungent. Examples of common pungent foods include horseradish, radish and its sprout, mustard and mustard greens, and all allium family members (chive, leek, onion, garlic, scallion, shallot).
As spring transits into summer the hottest spices such as cayenne, jalapeno, and habanero can be used in conjunction with the less extreme pungents listed above. This suggestion for using fiery spice is only for those who can tolerate and even thrive with them in the diet. Proceed carefully if you’re not a hot pepper aficionado.
The pungent and hot flavors directly improve nutrient absorption and distribution as well as enhance the entire metabolic process. The European Renaissance was fueled in part as a result of the burgeoning spice trade with Asia. Pungents, by improving our ability to utilize nutrients, catalyze the bio- and neurochemicals that expand our awareness, encouraging us to reach outward and overcome our resistance to change.
In spring and summer, we not only eat lighter and more expansive foods, but ideally increase time spent outdoors, and initiate an overall more active lifestyle. Attempting to attune to the warm seasons only with food may not succeed. Exercise is a Yang force that greatly assists the pungent flavor in the transformation and utilization of nutrients. Outdoor work becomes a healing gift for the many people who spend most of their lives sitting—often in front of digital screens. The bright, colorful seasons are the time to grow food and flowers and in general, cherish nature.
1 head of cabbage, red or green. Reserve two leaves and set them aside.
Shred the cabbage head into ribbons with a knife or mandolin into 1/4” strips. Note that you can cut the cabbage into large chunks or finely chopped, it is your preference, and in any case it will still ferment. Larger pieces may take longer to ferment than finely chopped cabbage. Using a food processor is another way to chop the cabbage finely.
Celtic sea salt, 3 teaspoons
Dulse seaweed flakes, 1/4 of a cup. Dulse is an edible seaweed that has a reddish hue to it; it can be found at health food stores or online.
Water, preferably filtered, start with a 1/2 cup
→Place shredded cabbage, sea salt and dulse seaweed in a large bowl Let the mixture set for 30 minutes to allow the salt to break down the cell walls of the cabbage, and then you will start to see the cabbage release its juices. With your hands, mix and squeeze the cabbage to further release the cabbage juice; this will take you the better part of 15 to 20 minutes. Invite your friends over to help you squeeze or you can also do this by pounding with a tamper such as a wooden pestle (use an unbreakable bowl). When you start to see plenty of juice collecting at the bottom of the bowl and the cabbage looks a little translucent, proceed to the next step.
Option: If you are using a food processor: cut up the cabbage head to fit into your processor. Pulse the cabbage until it is broken down and finely chopped. Remove the chopped cabbage from the food processor bowl, place in a clean bowl, and add salt and the dulse. Combining ingredients, you will see that the breaking down of the cabbage into finer pieces in the food processor, releases the juices.
→Pack a glass jar or ceramic crock with the cabbage mix. Press the cabbage down to minimize air bubbles and to release the juice from the cabbage to cover the contents. Pack the jar until it is about a half inch from the mouth of the jar.
→Place reserved cabbage leaves on top to help press down the mixture. The cabbage should be fully submerged in its own juices; if not then top with water until contents are fully covered.
→Screw the cap back on the jar and keep it on a shelf at room temperature, preferably away from direct light, until you start seeing bubbles. Some of the juice may escape, and that is okay. If the kraut starts to look a little “dry”, you can add a bit more water to cover and screw the lid back on tightly.
Burp the jar every 2 to 3 days depending on the weather. If you are fermenting in a warmer climate, you will need to keep an eye on it and check it once a day. Warmer weather allows for faster fermentation. If you are fermenting at cooler temperatures, fermentation will take longer and you can burp your jar every 2 to 3 days by twisting the cap open and then retightening it. Taste the escaping liquid; if it is to your liking, it is ready. If you like a stronger ferment, keep going and burp the jar every few days until it tastes the way you like it.
Your kraut should smell ripe not rotten and the liquid should have a pleasing sour flavor to it. Keep your delicious new friend in the fridge and enjoy over the weeks and months ahead.
NOTE If you are not accustomed to eating raw sauerkraut, start with eating just 1 teaspoon a day. Otherwise you could have a reaction with upset digestion as a result of purification that is too quick for your system to adapt. Over a few weeks, you can increase gradually to larger amounts. However, even one teaspoon has therapeutic benefits.
OPTIONS There are many fun and endless varieties you can experiment with. Try enhancing the recipe with seed spices such as mustard, fennel, celery, and caraway and different vegetables, including carrots, turnips, jicama, radishes, garlic, parsnips and fennel. By adding hot pepper, the sauerkraut exhibits the energetics of summer and even takes on some characteristics of the fiery Korean “kim chee” sauerkraut.
The possibilities are endless, just go with flavors you like and most of all have fun doing it!
From my brother Steve: On “variety” I thought you might like this from The Urantia Book: (646.4) 56:10.3 Philosophy you somewhat grasp, and divinity you comprehend in worship, social service, and personal spiritual experience, but the pursuit of beauty — cosmology — you all too often limit to the study of man’s crude artistic endeavors. Beauty, art, is largely a matter of the unification of contrasts. Variety is essential to the concept of beauty. The supreme beauty, the height of finite art, is the drama of the unification of the vastness of the cosmic extremes of Creator and creature. Man finding God and God finding man — the creature becoming perfect as is the Creator — that is the supernal achievement of the supremely beautiful, the attainment of the apex of cosmic art.
I open the windows. It’s chilly outside. I make a fire in the wood
stove. There is still lots of scraps of wood to burn that was part of the old siding that had to be removed because of rot. Hence, implementation of a Living a Layered Life rule for sure. Make Art Now. Never let lack of money or materials keep you from making art. Use what’s at hand.
This dress was made from two remnants of 1 1/2 yard pieces of jacquard silk. Usually all my art is made from at least 72 -80” pieces. I shibori dyed it in copper and rust colors and copied a dress that I love and has gotten worn out from frequent wear. The shawl is a prototype for a new design. This one has flaws, however. That means I get to wear it! I will make more now that I have the idea in place and technique down. I don’t know about the dress. It is more size specific. I prefer to create things that fit many. The photo doesn’t show the true brilliance of color that I get from using the vinyl sulphon dyes.
I started thinking that maybe Rose and Clove could open a floor-covering store. You know, sell carpet and linoleum and hire local guys to install it. Then they could take off and go to women’s music festivals and sell artwork they made from carpet remnants and linoleum scraps.
Much better. After over dyeing this silk charmeuse using the Shibori pole wrap I like the copper color. More intense. There is excitement watching the rust and copper glisten as I serge. The first time, with the fold and clamp, I just couldn’t get enough dye to penetrate so that the colors I formulated were able to “shine” to their full potential. I guess that’s the pleasure in making art. Finding the excitement. Whether it’s when writing poetry, performing, visual or musical.
I remember the dinner, the wineglasses, the red and the white. I didn’t want to go home early. I wanted to laugh all night and I wondered what made it different, what caused the excitement? Was it Clove’s voice, the way she spoke when an idea came and it took her several minutes, it seemed, to speak. You had to sit real still to catch every word so you could understand and you so much wanted to understand. excerpt from Garden Girls Letters and Memoir
Well, I wasn’t really happy with how this fold and clamp turned out. And I am a little frustrated. It’s ok, but it doesn’t have that Wow! factor that makes me say, “Oh my that color is so beautiful, I can’t believe I did it.” And if I’m not totally excited, what’s the point. The problem is that there was too much yardage being folded. That’s why I like the pole wrap when I have large pieces to dye and that’s what I’m going to do with this fabric, shibori dye it again, using the pole.
Rose was frustrated, to say the least. She knew by the way her words paused, by how she was so careful about what she spoke.
“Is your writing always so erotic?” She asked Clove the first time they wrote together.
“Only when I get close to the bone,” Clove answered.
“And when does talk become sex?” Rose asked.
“When the writing is close to the bone, where the passion rides, like in a simple conversation.”
This was a time for Rose to get organized, but there seemed to be another kind of organizing she wanted to do. There was the organizing of her mind and setting of priorities, which seemed too much work, and the only way to begin was to write her memories of last night’s dinner party:
Folded and clamped found silk dries in the sun, today, while I work on the publishing the Motley County Tribune. Only three more issues to publish. One layer of my layered life peels away, leaving an opening for a new layer to appear!
What do Gary Vaynerchuck and Thea Summer Deer have in common?
They are both say much the same thing regarding the need for caring expressing and compassion. Gary, when talking about marketing, says that caring is how we, and our business, express our heart and soul. In his book, The Thank You Economy, Garys says, “There is only so low you can go on price. There’s only so excellent you make your product or service. There’s only so far you can stretch your marketing budget. Your heart, though, that’s boundless.”
When talking about healing our liver, Thea Summer Deer says that a healthy liver creates a smooth flow of energy and grounds us in our spiritual practice. She says, “The resulting generosity of spirit is an expression of our ultimate power as human beings connected within the whole of the web of life. I have often said that our emotions are the last explored frontier of the psyche.”
Gary talks about the WWW. Thea talks about the web of life. These days it’s hard to separate the two. Which comes first. Expressing compassion, or healing our livers? I think we can do both, simultaneously.
Shop local is being redefined. Invest in your culture, the one you create by attracting people from all over the world that are interested in your services, what you sell, your art. This happens by doing business with friends, not only local, but the ones you meet through social media. And when you reply to emails, respond to text, return phone calls you let them know you care.
Gary Vaynerchuck believes that we are living in the early days of a cultural shift. He says in his book, The Thank You Economy, “the world we live and work in now operates in a way that is surprisingly similar to the one our great-grandparents knew. Social media has transformed our world into one great big small town dominated … by the strength of relationships, the currency of caring, and the power of workd of mouth.”
For me, shop local used to mean to buy from those who lived nearby. Now I realize, through social media and the internet that I have friends all over the world so shop local has expanded to include them also.
Why has so much value been placed on the human doing while neglecting the human being and at what cost?
Thea Summer Deer says, “The more we wake up and realize that increased productivity actually comes from replenishing and nourishing ourselves at the deepest level the more we realize our human potential. Nourishment comes in many forms including wholesome foods and the herbs as well as creative expression and a life filled with purpose and meaning.”
Did you know…The first sign of aging isn’t crow’s-feet, it’s dull skin
Contrary to popular belief, the first sign of aging is not wrinkles, it’s dull skin. Without even noticing, you may start to put on more makeup, blush and foundation each morning to achieve a brighter, more rested appearance. But drab, dull skin is not just a “bad skin day,” and the answer is not at the makeup counter. No amount of foundation or blush can “make up” for dull skin.
Healthy-looking skin starts in the bathroom with exfoliation. Regular exfoliation is one of the best ways to combat dull skin, refresh your appearance, even skin tone and restore a glowing complexion. So skip the makeup counter and start fresh with the skin-refreshing power of exfoliation!
Just got my Rodan and Fields MACRO Exfoliator! It will remove the 5 million dead skin cells that have settled in my wrinkles and creases. Amazing. Like a tooth brush. A must to be used weekly to redefine our skin. It’s often hard to see the future in the present. ”This ‘telephone’ has too many shortcomings to be serously considered as a means of communication.” Westen Union internal memo, 1876
Does the artist have to do all the work in manifesting their vision? My son designs unique tables from bourbon barrels. Prior to a paralyzing accident in 1998 he built homes. Without a grip that’s no longer possible. He Learned AutoCAD and now designs on the computer. As part of his art he’s able to bring together other artisans with expertise in construction to highly craft and implement his aestheticis designs.